Chaurice

This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It's great with white or red beans, and good for breakfast too, with eggs.

4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1 1/2 tablespoons garlic, finely minced
1 1/2 teaspoons cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley, finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)

Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well blended. Make into patties, and use within three days or freeze. You can also chaurice into casings; make each sausage about six inches in length.